Spring Hash with Eggs Sunny-Side Up

Spring Hash with Eggs Sunny-Side UpRecipe
Photo: Christopher Baker

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 15 Minutes

Nutritional Information

Calories 227
Caloriesfromfat 48 %
Fat 12 g
Satfat 3 g
Cholesterol 212 mg
Sodium 551 mg
Carbohydrate 21 g
Fiber 2 g
Sugars 2 g
Protein 9 g


2 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
3 1/2 tablespoons finely chopped fresh dill
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 large eggs, cooked sunny-side up


In a large strainer placed in the sink or over a plate, combine the potatoes and zucchini. With your hands, squeeze to remove any excess water. Add 3 tablespoons of the dill and toss. Heat the oil in a large cast-iron skillet over medium-low heat. Add the potato-and-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes. Fold the hash in half. Cook for a few more minutes. Transfer to individual plates along with the eggs. Sprinkle both the hash and eggs with the remaining dill.